Macaroni with Four Cheeses

• ½ pound elbow macaroni 
• 2 tablespoons unsalted butter 
• 2 tablespoons unbleached, all-purpose flour 
• 2 cups fat-free evaporated milk, not reconstituted 
• ½ tablespoon Worcestershire sauce 
• ½ teaspoon dry mustard 
• ½ teaspoon kosher salt 
• ½ teaspoon freshly ground pepper 
• 6 ounces reduced-fat sharp Cheddar, shredded 
• 4 ounces Gruyère (not processed), shredded 
• cooking spray 
• 8 ounces diced tomatoes, drained (about 1½ cups) 
• 4 ounces part-skim mozzarella, shredded 
• ½ cup fresh breadcrumbs 
• ½ ounce freshly grated Parmesan, about 2 tablespoons

Calories 371 (36% from fat) • carb. 34g • pro. 25g • fat 15g • sat. fat 9g • chol. 46mg • sod. 507mg • calc. 649mg • fiber 1g

1. Parboil elbow macaroni about 5 minutes, until very al dente but cooked through. Rinse under cool water in a colander, drain thoroughly and set aside in a large bowl. 
2. Melt butter in a Cuisinart® 3¾-quart saucepan; stir in flour. Cook, stirring constantly for 3 minutes. Add milk; stir until it boils. Stir in Worcestershire sauce, dry mustard, salt and pepper. Turn off heat; stir in Cheddar and Gruyère until blended. Add to pasta and stir to combine. 
3. Lightly coat the interior of the ceramic pot of the Cuisinart®® Slow Cooker with cooking spray. Add half the macaroni mixture. Spread the drained tomatoes in a layer; top with the mozzarella, then the remaining macaroni. Combine breadcrumbs and Parmesan; sprinkle over top. 
4. Cover and press the on/off button to turn the unit on. Set time to 5 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed.